Скачать или смотреть look at the description

Thanks for looking the description because of your curiosity now:

Here's a complete, classic recipe for boiled chicken soup with clear, flavorful broth:

Full Ingredients

1 whole chicken (1.5–2 kg / 3–4 lbs), cleaned and cut into 8–10 pieces (or use bone-in chicken parts like thighs, drumsticks, and breasts)
8–10 cups (2–2.5 liters) water
2 large onions, peeled and quartered
4–5 garlic cloves, smashed
3–4 carrots, peeled and chopped into 2-inch pieces
3–4 celery stalks, chopped into 2-inch pieces
1-inch piece of ginger, peeled and sliced (optional, adds warmth)
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon salt (adjust to taste)
Fresh herbs (parsley, cilantro, or scallions), chopped (for garnish)
Optional add-ins: mushrooms, corn, or noodles (to serve with the soup)

Simple Steps

1. Blanch the chicken (optional but recommended): Place chicken pieces in a pot, cover with cold water, and bring to a boil. Simmer for 5 minutes, then drain and rinse the chicken and pot to remove impurities (for a clearer broth).
2. Simmer the broth: Return chicken to the clean pot, add water, onions, garlic, carrots, celery, ginger, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours (skim any foam that rises to the top).
3. Season and strain: Add salt to taste in the last 15 minutes. Remove chicken pieces and vegetables from the pot; strain the broth to remove any solids.
4. Serve: Shred or chop the chicken meat and return it to the broth (or set aside to serve separately). Add optional noodles or vegetables if desired, then garnish with fresh herbs.